This is a classic combination that works especially well with parsnips as the honey brings out their natural sweetness and the mustard gives them a kick.
- 1kg (2lb 4oz) parsnips, quartered
- 100ml (3½ fl oz) olive oil
- 3tbsp runny honey
- 4tsbp wholegrain mustard
Preheat the oven to 200°C (400º, gas mark 6).
Bring the parsnips to the boil in lightly salted water and simmer for 5 mins. Heat the oil in a large roasting tin until smoking.
Drain the parsnips and add to the oil. Coat well, put into the preheated oven next to the potatoes and roast for 40 mins, until crispy. Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.
When you're buying parsnips, size matters. Look for small to moderate ones that are well-formed, smooth and blemish-free.